Teriyaki Chicken Wings

Redefining Recipes for the Digital Age

Ingredients

Wash and clean the chicken wings then cut them into two parts.
Then drain, you can also wipe it dry straight away.
Peel the garlic and wash it.
Grate the garlic
Add 2 tbsp water and knead briefly.
Squeeze and take the water
Add marinade spices 2 tbsp corn flour, 1/4 pepper powder 1/2 salt
Add garlic juice
Stir until all the spices are mixed.
After marinating and resting as you like, I'll rest here for up to 2 hours
Heat the pan
Add sesame seeds
Roast the sesame seeds by shaking or tossing them without pausing because they burn easily, toss them until they turn yellowish.
Turn off the heat and this is the result of the roasted sesame seeds.
Wash the spring onions and chop them.
chopped spring onions
Heat the pan
Add 4-5 tbsp oil
After the oil is hot, add the chicken wings and spread them evenly as usual, then leave for a few minutes.
Turn over, and so on, turning the chicken flaps until cooked, reduce the heat because here I'm going to stir fry the teriyaki sauce straight away, so I don't turn off the heat then remove the chicken flaps and place them on a plate
Cooked chicken flaps
Just add the teriyaki sauce into the hot pan. Here I use all of the teriyaki sauce packet.
Add 75ml of water or the equivalent of five tablespoons of clean water.
Scramble for a while then
Add the fried chicken wings
Add the chopped spring onions and turn off the heat.
Lift the chicken wings and place them on a plate and sprinkle with roasted sesame seeds. The teriyaki chicken wings are ready to be served.